Colorado stuffed rack of lamb

4 servings

Ingredients

Quantity Ingredient
4 Colorado Rack of Lamb
Essence
3 cups Lamb rillette
1 cup Creole Mustard
1 cup Fine dried bread crumbs
2 tablespoons Olive oil

Directions

Preheat the oven to 400 degrees. Slice the racks into chops and season the entire chop with Essence. Place the chops on the grill and cook for 1 minute on each side. Remove from the grill and cool. Using a sharp knife, make a slit on the side of each chop about 1½ inches long and deep, forming a pocket. Stuff each chop with ¼ cup of the lamb rillette. Smear each chop with Creole Mustard. In a mixing bowl, combine the bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Place the chops in an oven-proof pan. Sprinkle ¼ cup of the bread crumbs over each chop.

Place the chops in the oven and roast the chops for 6 to 8 minutes for medium rare. Remove the chops from the oven and rest for about 2 minutes before serving.

Yield: 12 stuffed chops

EMERIL LIVE SHOW #EMIA64 EMERIL'S BUTCHER SHOP

Related recipes